Recipe - veggie spaghetti & meatballs

Last night we made vegetarian spaghetti & meatballs.  It's actually a quick weeknight dinner, and is pretty low in fat as well.  We paried it with steamed broccoli, but of course what you pair it with is up to you.  I like a green veggie, but you could also do garlic bread.  Here's what we did, although there are a lot of ways to vary this recipe (and probably even improve on it!):

1 package sausage Gimme Lean
1/2 onion
1 large can of Italian crushed tomatoes
olives (we used Kalamata and just used up a jar in the fridge)
sun dried tomatoes (to taste, we used the rest of a jar we had in the fridge)
pecorino romano cheese
Parmesan cheese
black pepper
dried basil, thyme & oregano (since it's winter, no fresh herbs to pick in the backyard)

thin spaghetti (this could of course go with most types of pasta)

Start with the meatballs - in a large bowl mix the Gimme Lean with some of the herbs (I just used a large pinch of each) and add some pecorino romano (I probably used 2 tablespoons).  You could of course saute some garlic & onions and add to the meatballs, but I was all about making this quick last night and they still turned out delectable.  Mix with your hands.  In a large saute pan pour in a few tablespoons of EVOO and put on medium-high heat.  Form the meatballs (I made them pretty small so had lots) and saute the meatballs until lightly browned - this is pretty quick, probably 10 minutes total.  Then put them on a plate with a paper towel while you start on the sauce.  **Note - I don't recommend adding salt to fake meat - it's already way overloaded with sodium.  I didn't even add any to the sauce for this reason.  Plus the cheeses also add salt.**

In the same large saute pan add more EVOO and saute the onion for a few minutes.  Add a large pinch of each of the dried herbs to the onions, saute for a minute or so more.  Then add the large can of crushed tomatoes, the chopped olives and sundried tomatoes and whatever else sounds good.  You can of course add garlic to the onions but I haven't been that into garlic lately.  I was going to add a can of artichoke hearts, but decided not to since we didn't need a ton of food for the two nights we'll be eating it.  Add a handful of the pecorino romano to the sauce, then the meatballs.  Heat until meatballs are warmed through and serve over the spaghetti with more Parmesan on top.   Enjoy!